Tomato Sauce Season is HERE!

How do we use this sauce, you ask? Below is the list of some of the meals we make with our basic tomato sauce.

🫙chili
🫙tacos
🫙tomato soup
🫙spaghetti
🫙pizza
🫙and more!

The reason we keep it basic is so later on when we’re making meals, we can season them accordingly. That way, we’re not boxed in when we’re planning meals (i.e., if I’m making tacos, I don’t want the sauce to have Italian seasoning in it).

Heres the recipe we use:

20 lbs of tomatoes
Organic lemon juice (5% acidity)
Canning or real salt (not table salt)

1. Wash tomatoes
2. Cut tomatoes in half, lay them upside-down on a cookie sheet, and roast in a 400-degree oven for about 15-20 minutes.
3. Let cool and peel skins off. (Discard or save for another recipe)
4. Pour all your tomatoes into a large sauce pan and cook down for about an hour.
5. Using an emersion blender, puree the sauce until smooth.
6. Run all of the tomatoes through a food mill and continue cooking until the sauce is reduced down. We cook them for about 2 hours.
7. Using sterilized jars, add 1 tablespoon of organic lemon juice and 1/2 teaspoon of salt to the bottom of the jar.
8. Add tomato sauce and leave 1/2 inch headspace.
9. Wipe the lid of your jar with a vinegar rag to clean.
10. Top with @forjarsusa lids and bands.
11. Process in a waterbath canner for 35 minutes.
12. Take the top off and let the jars cool for 5 minutes. Take them out of the canner and let them sit for 12-24 hours before labeling.

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